Homemade Apple Pie Filling

precooked apple pie filling in mason jar

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This homemade apple pie filling is my failproof method. Making it ahead and pre-cooking the apples ensures that your apple pie turns out perfectly baked, with the right amount of sweetness and thickening.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: people

Calories: 254kcal

Author: Tania

Equipment

12-inch deep pan

Ingredients

4 pounds apples about 9 large apples, I use honeycrisp and granny smith, see notes below
4 tablespoons unsalted butter divided
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon salt
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch to make a slurry

Instructions

Slice apples: Peel apples and remove the core. Cut into about ⅓ inch slices, as long as they are about the same size so they cook evenly. Set aside.
Combine: In a large deep skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon zest and lemon juice. Gently fold in to combine.
Cook apples: Cook uncovered, stirring occasionally, for about 12-15 minutes or until apples have tender and softened, but not mushy. The apples should release their own juices naturally. As they cook, adjust the level of sweetness or spices to taste. Note: If you like your apple pie filling very soft, continue cooking until desired consistency.
Thicken: Dissolve 2 tablespoons of cornstarch with 3 tablespoons of water (room temp), and gradually stir it in evenly with the apples. It will start to thicken. Bring to a low simmer and add the remaining 2 tablespoons of butter, for an additional 2 minutes until thickened.
Adjust consistency: The amount of cornstarch slurry needed depends on the amount of juices released by the apples, so add it gradually. If not thick enough, add more of the slurry. If it’s too thickened, stir in some water to loosen it up.
Let cool: Set aside and let cool at room temperature. Tip: to speed up the cooling process, transfer the apple pie filling to a large shallow bowl or a large pan.
Store or use: Once cooled, store in large mason jars or containers for up 3-5 days. Or use immediately to make apple pie.

Notes

My recommendation on apples: You need about 4 lbs of apples, which is about 8-9 medium-to-large apples. I use 7 Honeycrisps and 2 Granny Smiths for the perfect mix of sweet and tart flavors.
The apples should be peeled. Slice into uniform ⅓-inch thick slices for even cooking.
Avoid Red Delicious apples, as they won’t hold their shape well. They tend to turn mushy when cooked.
To expedite the cooling process, transfer the finished filling into a large shallow bowl or sheet pan. Cool completely on a shallow bowl or sheet pan before using or storing.

Make Ahead and Freezing

Make ahead: Store cooled filling in an airtight container for 3 to 5 days. Reheat just slightly and very minimally before using, adding a splash of apple cider or unfiltered apple juice. Or even some water will work in a pinch
Store in mason jars or sealed containers in the fridge.
Freezing: I actually would not recommend freezing thickened filling, as cornstarch can sometimes grainy or watery when frozen and thawed. Instead, freeze the cooked apples BEFORE thickening. When ready to make the pie: thaw, reheat, thicken with the slurry, and let it cool before assembling.

Substitutions and Variations

Thickener: Substitute cornstarch with an all-purpose flour slurry.
Spices: Feel free to add other warm spices like ground ginger, cardamom, or a pinch of ground cloves.
Add a splash of water or apple cider (the beverage, not vinegar) if too thick.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition